Galette De La Mer Recipe

Prepare seafood

Pat the cooked Gulf crabmeat dry with paper towels to remove excess moisture. Finely chop the redfish and Norwegian salmon fillets into small pieces (aim for a texture similar to coarse crabflak e). Place all three seafood components in a large mixing bowl.

Combine binding ingredients

Add 1/2 cup mayonnaise, beaten egg, 1 tablespoon Dijon mustard, 2 tablespoons minced shallot, 2 tablespoons chopped parsley, 1 tablespoon snipped chives, 1 teaspoon lemon zest, 1 teaspoon Old Bay seasoning, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper to the seafood in the bowl. Gently fold to combine without overworking the mixture.

Adjust texture and shape cakes

Stir in 3/4 cup breadcrumbs a little at a time until the mixture holds together when pressed but remains moist. If mixture is too loose add up to 2 tablespoons more breadcrumbs. Chill the mixture in the refrigerator for 20 minutes to firm up (this helps them hold shape).

Form cakes

Divide the chilled mixture into 8 equal portions for small cakes (or 4 for larger). Using lightly oiled hands or a 2.5–3 inch round ring, form each portion into a compact patty about 3/4 inch thick. Place patties on a plate and chill 10 more minutes while heating the pan.

Cook cakes

Heat a heavy skillet over medium heat and add 1 tablespoon neutral oil and 2 tablespoons butter. When butter foams and the pan is hot, add cakes without crowding. Cook undisturbed 3–4 minutes until a deep golden crust forms, then gently flip and cook 3–4 minutes more until cooked through and golden on the second side. Adjust heat as needed to avoid burning; reduce to medium-low if browning too quickly. Transfer cooked cakes to a warm plate and keep loosely tented while you cook remaining batches, adding small extra pat of butter if needed.

While the cakes chill, whisk together 1/2 cup mayonnaise, 1 grated garlic clove, 2 teaspoons fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon Dijon mustard and 1 teaspoon extra-virgin olive oil in a small bowl until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt or garlic to preference. Refrigerate until ready to serve.

Arrange microgreens or baby arugula on each serving plate. Place 2 (or 1 large) seafood cakes on top. Spoon a dollop (about 1–2 tablespoons) of lemon aioli beside or on each cake. Garnish with a sprinkle of chopped chives or parsley if desired and serve with lemon wedges on the side for extra brightness.

Serve immediately so cakes remain crisp. Leftover cakes can be refrigerated for up to 2 days and gently reheated in a 350°F (175°C) oven for 8–10 minutes to crisp before serving.